Charred Fig and Arugula Salad with Lemon Tofu Feta – Vegan & Vegetarian Recipes 2022

Ingredients

1. 3 handfuls of arugula leaves
2. Handfuls of fresh basil leaves
3. 6 ripe figs, chopped quartered

< li>2 tbsp balsamic vinegar

4. 3 tbsp roasted pine nuts
5. For the lemony tofu feta:
6. 1 tbsp nutritional yeast
7. Juice of ½ lemon
8. ½ tsp lemon zest
9. 1 tbsp olive oil
10. 400g firm tofu, well drained, crumbled

< li>1 clove of garlic, peeled and crushed

11. a large pinch of sea salt
12. a pinch of ground black pepper
13. For the dressing:
14. 1 tablespoon lemon juice

< li>1 teaspoon brown rice syrup

15. ½ tbsp balsamic vinegar
16. a pinch of sea salt
17. 1 additional tbsp extra virgin olive oil

Preparation

• For the tofu feta, put the yeast flakes in a bowl with the lemon juice and zest and let them dissolve.

• Heat the oil in a small pan over medium-high heat and add the tofu and garlic. Fry until lightly browned, then add the lemon, salt and pepper mixture, bring to a boil and cook until lemon juice has evaporated. Pour into a bowl and let cool. Make sure it’s just a little too salty, like feta.

• For the vinaigrette, mix the lemon juice, syrup, vinegar, salt, and extra virgin olive oil in a small bowl.

• Put arugula and basil leaves in a bowl. Pour 1 tablespoon dressing over the leaves and mix. Save the rest of the dressing for dipping and basting.

• Heat a frying pan on high and brush with a little oil. When the oil begins to smoke, place your figs widthways in the pan. Cook for 2 minutes, basting with balsamic vinegar. When they are well caramelized, turn them over, then remove the sticky figs from the heat.

• Put the leaves nicely on plates and garnish with the hot figs, some feta with tofu and one Pinch of toasted pine nuts.